POLLO AL HORNO CON PAPAS NIVEL DIOS (Chef Marcos Di Cesare)

Subscribe to our channel by clicking the red "subscribe" button above and select the bell to be the first to know about all the news! Roasted chicken with potatoes. One of those recipes that was exclusive and elegant in ancient times and has now become an everyday dish. Whether at home, in a rotisserie, a diner, or a restaurant, roast chicken (originally Poulet rôti) has become an essential resource for a quick lunch or a family dinner. With Chef Di Cesare, we noticed that on YouTube Argentina, there are countless chicken recipes, but we couldn't find a single video that explains the parts of the chicken, how to work it, whether whole or cut, how to cut it, how to tie it, and how to portion it. That's why we decided to make a special with three videos so you can learn how to use chicken and save a lot of money and time when you go shopping. Remember that the work you don't do is the butcher's work, and that work comes at an additional cost to the chicken itself. In this first installment, you'll learn how to truss a chicken. There are several ways to truss (tied). The two most commonly used by cooks are the American and French truss. The first is just thread. The second is with a needle. We used the American truss to make it easier for you when you start. The truss isn't strictly cooked on a spit, but directly. To make the most of the potatoes, we brush the chicken with plenty of butter so that it melts and, with the heat, gives flavor and texture to the chicken. Try it, and if you have any questions, you can ask us in the comments or directly through our Instagram accounts. Follow us   / lachanchaylos20ok   Follow Marcos   / marcos_dicesare